guide to roasting

Roasting doesn't need to be complicated. Simply weigh the raw joint and calculate the cooking time using the table below
to ensure the meat is cooked to your liking.

 

Rare

Medium

Well Done

Beef

Sirloin
Topside/ top rump
Rib
Silverside
Brisket

Oven temp:
Gas 4-5, 180°C, 350°F

20 mins per 450g (1lb)
+ 20 mins

Approx internal temp: 60°C

Oven temp:
Gas 4-5, 180°C, 350°F

25 mins per 450g (1lb)
+ 25 mins

Approx internal temp: 70°C

Oven temp:
Gas 4-5, 180°C, 350°F

30 mins per 450g (1lb)
+ 30 mins

Approx internal temp:
80°C

Lamb

Loin
Shoulder
Leg
Rack
Shanks
Breast

 

Oven temp:
Gas 4-5, 180°C, 350°F

25 mins per 450g (1lb)
+ 25 mins

Approx internal temp: 70- 75°C

Oven temp:
Gas 4-5, 180°C, 350°F

30 mins per 450g (1lb)
+ 30 mins

Approx internal temp: 75-80°C

Pork

Loin
Shoulder
Leg
Belly
Hock

 

Oven temp:
Gas 4-5, 180°C, 350°F

30 mins per 450g (1lb)
+ 30 mins

Approx internal temp: 75-80°C

Oven temp:
Gas 4-5, 180°C, 350°F

35 mins per 450g (1lb)
+ 35 mins

Approx internal temp:
80-85°C

Timings given are approximate and slight adjustments may be required to achieve the degree of cooking preferred.
Roasting essentials Roasting essentials

  1. Position the oven shelves so the meat is in the centre of the oven.
  2. Place the joint uncovered on a wire rack in a roasting tin ensuring any fat is on the top. This allows the juices

to run down and baste the joint naturally.

  1. Allow the joint to rest for 5-10 minutes after cooking to let the meat fibres relax and juices distribute evenly so the

joint is moist and easy to carve.

  1. The degree of cooking can be tested easily using a meat thermometer towards the end of the cooking time:

insert into the centre of the joint or at the thickest point, when it reaches the required temperature
(in the table above) the meat will be done to your liking.

 

 

 


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